Name: Mango methia (hot mango pickle) recipe by Alka Verma at BetterButter
Prep time: 2880 min
Cook time: 45 min
Total time: 2925 min
Yield: 10
Ingredients: 1 kg raw mangoes; 400 ml mustard oil; 1/3 cup yellow mustard seed; 1 tbs methi dana; 2 to 3 tbs red chilli powder; 1/4 tsp hing; 2 tbs haldi powder; 1/4 cup salt

ABOUT Mango methia (hot mango pickle) RECIPE

Delicious and a compliment with every Indian food, enhances the flavours and taste of every dish and goes hand in hand with everything.

Ingredients Serving: 10

1 kg raw mangoes
400 ml mustard oil
1/3 cup yellow mustard seed
1 tbs methi dana
2 to 3 tbs red chilli powder
1/4 tsp hing
2 tbs haldi powder
1/4 cup salt

Instructions

Wash the raw mangoes into bite sized pieces
Mix half of the salt in it and put this into a clean jar. For two days
After two days take out the mangoes pieces and dry it for 2 to 3 hours in shade
Mix the mustard seeds along with methi dana and keep aside
Mix haldi powder with red chilli powder and hing in the salt water which was released after soaking of mangoes for 2 days
Take the mustard oil in a wok and heat it till fumes start to come out . Then switch off the gas and cool the oil properly
Now mix the mangoes and all the masalas in the oil and store it in a sterilised container. Place the jar in sun for about 15 to 20 days.
After that eat your mango relish with parantha, naan or daal. It takes about 2 months to achieve the proper taste.

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